Pecan Pie Cobbler
Ingredients:
Filling:
- 1 cup (125g) Pecan Pieces
- 1 cup (220g) Brown Sugar, packed
- 3/4 cup (90g) All-Purpose Flour
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1 cup (130g) Dried Cranberries
- 3/4 cup (170g) Unsalted Butter, melted
- 3/4 cup (185g) Whole Milk
- 1 tsp Vanilla Extract
Topping:
- 1 cup (120g) All-Purpose Flour
- 1/4 cup (50g) White Fine Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup (123g) Buttermilk
- 1/2 cup (113g) Unsalted Butter, melted
- 1 cup (125g) Pecan Halves
Directions:
- Preheat your oven to 350°F Grease a 9x13-inch baking dish.
- In a medium mixing bowl, combine the pecan pieces, brown sugar, flour, cinnamon, salt, and dried cranberries.
- Stir in the melted butter, milk, and vanilla extract until well combined.
- Pour the pecan filling evenly into the prepared baking dish.
- In a medium mixing bowl, mix together flour, sugar, baking powder, and salt.
- Stir in the buttermilk and melted butter until just combined.
- Pour over the filling in the pan and spread evenly.
- Sprinkle the top with pecan halves.
- Bake for about 30 to 35 minutes, or until the cobbler topping is golden brown and the pecan filling is bubbling, don't over bake.
- Remove the cobbler from the oven and let it cool slightly before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to two months.
Prep Time: 20 Minutes
Bake Time: 30-35 Minutes
Total Time: 50-55 Minutes
Yield: 12 Pieces